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Stuffed Patty Pan Squash

They look like flying saucers and most shoppers pass them by because they don't know what they are or how to prepare them.  Pattypan squash are one of the sweetest of the squash family and this recipe brings on the sweet and savory!


6 pattypan squash, stem and blossom removed (available at La Esperanza Farm)

6 slices bacon (available at K Bar K Meats)

1/2 cup diced onion (available at both produce vendors at the market)

1 1/2 cups soft bread crumbs

1/4 cup freshly grated Parmeson cheese

salt and pepper to taste


Preheat oven to 350 degrees F

Bring one inch of water to a boil over medium high heat. Add

squash, cover and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Sautee onion in bacon

Remove the skillet from heat and stir in the breadcrumbs. Crumble bacon and stir into the stuffing along with the Parmeson cheese. 

Chop up reserved bits of squash and add to the stuffing.

Season to taste with salt and pepper.

Stuff each squash to overflowing the mixture and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven or until the squash are heated through.  

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